Cinnamon Brioche Chocolate Chip French Toast Muffins with Coconut Streusel

Grease a 12 cup muffin tin with cooking spray, butter or canola oil

In a medium bowl, whisk together the coconut milk, eggs, brown sugar, bourbon, vanilla, and cinnamon.

Toss the bread cubes with the chocolate and then divide between each muffin cup. Carefully pour egg mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Try to pour slowly and carefully, but be prepared to have a little mess when you are done. It;s going to spatter no matter what. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

Another option is to add the bread cubes and chocolate chips to a 9x3 inch pyrex pan and pour the egg mixture over the bread. Use you hands to toss the bread with the egg, Cover the dish with plastic wrap and refrigerate for 2 hours or up to overnight. Then just divide the mixture between the greased muffin cups and pour any remaining egg mixture over the muffins.

For a no fuss version, leave the bread mixture in the 9x13 inch pan and continue on with directions below.

When ready to bake, preheat the oven to 350 degrees F.

While the oven preheats make the streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and coconut. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

Bake for 25-35 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Use a butter knife to loosen the edges of the muffins and then pop them out. Serve with maple syrup if desired.